Tired of the same old salads? Prepare to have your taste buds awakened! This Minty Lamb and Spinach Salad is a game-changer, combining the rich, savory flavor of tender, pressure-cooked lamb with the bright, refreshing kick of fresh mint. Tossed with crunchy pecans, salty feta, and a zesty lemon vinaigrette, it’s a sophisticated yet incredibly simple meal that feels both hearty and light. The Instant Pot does all the heavy lifting, delivering perfectly cooked lamb in under an hour. It’s the perfect elegant lunch or light dinner that’s guaranteed to impress.
Ingredients
• ¼ cup plus 1 tbsp. / 75ml Olive Oil, divided
• 1 tsp Cumin
• ¼ tsp Dried Thyme
• 2 cloves Garlic, minced
• 2 cups / 475ml Beef Stock
• 1 ½ pounds / 680g boneless Lamb, such as leg or shoulder
• ¼ cup / 30g Pecans, toasted
• 1 cup / 25g fresh Mint, chopped
• 4 ounces / 115g Feta Cheese, crumbled
• 2 cups / 60g Baby Spinach
• 1 ½ tbsp. / 22ml Lemon Juice
• Salt and freshly ground Black Pepper, to taste
Instructions
1. Pat the lamb dry. In a small bowl, mix together the minced garlic, cumin, thyme, salt, and pepper. Rub this mixture all over the lamb, then coat with 1 tbsp. of olive oil.
2. Place the seasoned lamb into the inner pot of your Instant Pot and pour the beef stock over it.
3. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 40 minutes.
4. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release. Carefully remove the lamb and let it cool on a cutting board.
5. Once cool enough to handle, slice or shred the lamb.
6. In a large serving bowl, create a bed of baby spinach.
7. Top the spinach with the warm, sliced lamb and sprinkle generously with the chopped fresh mint.
8. Scatter the toasted pecans and crumbled feta cheese over the salad.
9. In a small jar or bowl, whisk together the remaining ¼ cup of olive oil and the lemon juice. Season with a pinch of salt and pepper to create the vinaigrette.
10. Just before serving, drizzle the lemon vinaigrette over the entire salad, toss gently, and enjoy!
Nutritional Information
• Per Serving
• Calories: 240
• Total Fats: 21g
• Net Carbs: 8.1g
• Protein: 14g
• Fiber: 2.9g
Pro Tips
• For a richer flavor, use the Sauté function on your Instant Pot to brown all sides of the lamb in olive oil before adding the broth and pressure cooking.
• Don’t dress the salad until you’re ready to serve. This keeps the spinach from wilting and ensures every bite is fresh and crisp.
• Feel free to customize! Toasted walnuts or slivered almonds work wonderfully in place of pecans, and crumbled goat cheese can be substituted for feta.
• Save the leftover cooking liquid from the lamb. It’s a flavorful broth that can be strained and used as a base for soups, stews, or gravies.
FAQ
Q: What is the best cut of lamb for this salad
A: Boneless lamb leg or shoulder are the best choices for this recipe. They become incredibly tender and easy to slice or shred after being cooked in the Instant Pot.
Q: Can I make this lamb salad without an Instant Pot
A: Yes. While the Instant Pot is fastest, you can achieve tender lamb by slow-cooking it in a covered Dutch oven at 325°F (160°C) for 2-3 hours, or until the lamb is tender and shreds easily.
Q: How can I make this salad ahead of time
A: You can cook the lamb, toast the pecans, and prepare the vinaigrette ahead of time. Store them in separate airtight containers in the fridge. When ready to serve, assemble with the fresh spinach and mint, and then toss with the dressing.
Q: Are there any good substitutions for the pecans or feta
A: Absolutely. Toasted walnuts or slivered almonds are great substitutes for pecans. If you prefer a different cheese, crumbled goat cheese is a wonderful alternative to feta.
